Tunisian Chickpea Salad

Name: Tunisian Chickpea Salad
Yield: Serves 4
Cuisine: Tunisia
Ingredients: 4 cherry tomatoes, for garnish; About 12 oil-cured black olives, pitted and halved; 2 tablespoons finely chopped flat-leaf parsley; 1 tablespoon lemon juice; Salt and freshly ground pepper; ½ cup finely chopped red onion; 1 teaspoon minced garlic; Salt and freshly ground pepper; 1 teaspoon homemade harissa or Turkish red pepper paste (see Mail Order Sources); 1 teaspoon homemade harissa or Turkish red pepper paste (see Mail Order Sources); 4 tablespoons extra virgin olive oil; ¾ teaspoon ground cumin; ¾ cup dried chickpeas, soaked overnight in water to cover; 1 small yellow onion; ¾ cup dried chickpeas, soaked overnight in water to cover

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

To enhance the flavor of home-cooked chickpeas, marinate them with spices while they are still hot.

Ingredients

¾ cup dried chickpeas, soaked overnight in water to cover
1 small yellow onion
4

Africa
Tunisia
Salad
Mediterranean
Gluten-free
Vegan
Spicy

Method

Drain the chickpeas and place in a saucepan with the whole onion and 2 tablespoons of the olive oil. Add enough water to cover by 1½ inches, cover with a tight lid, and cook over low heat until the chickpeas are tender, 1½ hours or more. Drain, reserving 1 cup of the liquid.<